Executive Sous Chef: Lead Culinary Team & Menus

1JS8Q; Kuala Lumpur; On-site; MYR 120,000 - 170,000; Full time

Job summary

Marriott International's St. Regis Hotels & Resorts in Kuala Lumpur seeks an experienced culinary leader to guide kitchen operations, supervise staff, and ensure high-quality food and sanitation standards.

You will drive guest satisfaction while managing costs and collaborating with other departments to deliver exceptional experiences. The role emphasizes staff development, operational leadership, and adherence to brand safety and quality guidelines, with a focus on banquet, room service,

Qualifications

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• Or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Provides direction for all day-to-day operations.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with sanitation standards.
• Manages day-to-day operations to meet guest expectations and financial objectives.

Skills

Leadership

Staff Management

Budgeting

Food Quality

Education

High school diploma or GED

2-year degree + 4 years experience in culinary/F&B

Job description

Marriott International's St. Regis Hotels & Resorts in Kuala Lumpur seeks an experienced culinary leader to guide kitchen operations, supervise staff, and ensure high-quality food and sanitation standards.

You will drive guest satisfaction while managing costs and collaborating with other departments to deliver exceptional experiences. The role emphasizes staff development, operational leadership, and adherence to brand safety and quality guidelines, with a focus on banquet, room service,